To see the other types of publications on this topic, follow the link: Food additives industry.
Journal articles on the topic 'Food additives industry'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 journal articles for your research on the topic 'Food additives industry.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.
1
Nieto, Gema, Lorena Martínez-Zamora, Rocío Peñalver, et al. "Applications of Plant Bioactive Compounds as Replacers of Synthetic Additives in the Food Industry." Foods 13, no. 1 (2023): 47. http://dx.doi.org/10.3390/foods13010047.
Full textAbstract:
According to the Codex Alimentarius, a food additive is any substance that is incorporated into a food solely for technological or organoleptic purposes during the production of that food. Food additives can be of synthetic or natural origin. Several scientific evidence (in vitro studies and epidemiological studies like the controversial Southampton study published in 2007) have pointed out that several synthetic additives may lead to health issues for consumers. In that sense, the actual consumer searches for “Clean Label” foods with ingredient lists clean of coded additives, which are rejected by the actual consumer, highlighting the need to distinguish synthetic and natural codded additives from the ingredient lists. However, this natural approach must focus on an integrated vision of the replacement of chemical substances from the food ingredients, food contact materials (packaging), and their application on the final product. Hence, natural plant alternatives are hereby presented, analyzing their potential success in replacing common synthetic emulsifiers, colorants, flavorings, inhibitors of quality-degrading enzymes, antimicrobials, and antioxidants. In addition, the need for a complete absence of chemical additive migration to the food is approached through the use of plant-origin bioactive compounds (e.g., plant essential oils) incorporated in active packaging.
2
Xu, Bo. "Safety and Management of Food Additives in the United States." Advanced Materials Research 781-784 (September 2013): 1328–31. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.1328.
Full textAbstract:
Food safety is an important issue related to the government regulatory authorities, food industry and food consumers. And the increasing use of food additives has become a matter of public and administrative concern, so an extensive safety evaluation on food additives must be carried out and the use of the additives in food should be controlled by law. In the United States, the Congress has entrusted the FDA with the responsibility to ensure that new additives to be used in foods and the foods the consumers purchase are safe. This paper discusses the supervision and management system of food additives in the United States. The conclusion is that FDA has developed a scientifically rigorous, sound and dependable system to assure the safety of food, thus a new food additive must be approved by FDA before it can be used in food. Management of food additives in the United States is also a helpful reference for government food control agencies in other countries.
3
Mariyam, Siti, Huseyin Bilgic, Ivonne M. C. M. Rietjens, and Devi Yuni Susanti. "Safety Assessment of Questionable Food Additives in the Halal Food Certification: A Review." Indonesian Journal of Halal Research 4, no. 1 (2022): 19–25. http://dx.doi.org/10.15575/ijhar.v4i1.12097.
Full textAbstract:
Food additive demand was increased due to the higher need for long-lasting and ready-to-eat food. Some food ingredients are concerned about their halal status due to the source of ingredients and technology processes. Halal is not only related to the religious motif but also the food’s integrity. This research aims to describe the scientific relevance of some questionable food additives in halal food certification in HFFIA (Halal Feed and Food Inspection Authority). The ingredients of food that have unclear halal status were subjected in this study. Literature reviews from some scientific sources for relevant papers in English were used to understand the suspected food additive. Food safety is included of certification process; it is essential for certificate application and verification procedures requirement. Food additives are used at food industry to enhance food quality. Some food additives have questionable halal status because of their principal ingredients. According to this study, those food additives were found in the screening process. The plant-based ingredients are good alternatives to ensure the halal status of those food additives. Also, the use of raw materials and processing aids from halal-approved origins and suitable processing technologies will provide the halal status and give the trustworthy among consumers. This review may serve as a basis for using food additives considering halal not only for further research but also for food industry.
4
ÖZTÜRK, Neslihan, and Hamid CEYLAN. "Frequently Used Additives in the Food Industry and Their Toxicological Effects on Human Health." International Conference on Recent Academic Studies 1 (May 12, 2023): 232–37. http://dx.doi.org/10.59287/icras.700.
Full textAbstract:
Food additives are chemicals added to foods to keep foods fresh, improve their flavor andtexture, and extend shelf life by preventing the growth of microorganisms. Many additives used for thesepurposes are considered safe by international organizations and are carefully regulated. It is thought thatthe intensive use of food additives, which contributes to the rapid growth of today's food industry, bringswith its undesirable health consequences that directly affect public health. Recent clinical findings andanimal experiments have shown that additives such as artificial sweeteners, food dyes, sodium nitrite, andmonosodium glutamate can cause health problems such as heart problems, diabetes, obesity, and insulinresistance. Therefore, it is necessary to monitor both the use and risk assessments of food additives. Thisreview, it is aimed to evaluate the harmful effects and toxic potentials of some commonly used foodadditives on human health.
5
Lu, Ziqi. "The Potential Health Issues of Nanoscale Additives in Food Industry." Highlights in Science, Engineering and Technology 40 (March 29, 2023): 149–53. http://dx.doi.org/10.54097/hset.v40i.6587.
Full textAbstract:
Nanotechnology is widely used in medicine, electronics and food industries. Among them, in the food industry, nanotechnology is mainly used in the fields of food packaging and food additives. Many foods now contain food additives, and nanotechnology has become an important part of it. However, it is not known whether these nanoparticles are actually beneficial to the environment and the body. There is proof that they also negatively impact human health by looking up and examining online scientific papers and experimental data. This paper introduces metal particles like silver and gold nanoparticles used as food additives which protects food and applies coloring, Moreover, inorganic substances with nutritional benefits like titanium dioxide and zinc oxide were utilized as food dyes, then discusses the nanoscale additives’ negative effects on human body like toxicity or cell death, following the damage to human body for instances gut and liver damage, DNA and cell damage, inflammation of the liver, kidney and spleen.
6
Fermanto, Fermanto, and Muhammad Athoillah Sholahuddin. "Scientific studies of halal food additives for consumption and good for health." Journal of Halal Product and Research 3, no. 2 (2020): 95. http://dx.doi.org/10.20473/jhpr.vol.3-issue.2.95-105.
Full textAbstract:
Food additives or food additives is one of the ingredients that are commonly used by humans to improve the taste, texture, appearance and color of food. Food additives are often used. The use of food additives or food additives aims to improve the quality of the final product and increase the shelf life of food ingredients. Food additives can be synthetic or derived from plants or animals, and they have been grouped by the World Health Organization and the Food and Agricultural Organization into three broad categories (flavor enhancers, enzymes and others), based on their function. However, at present the majority of people use food additives to the food excessively, thus creating a risk to health. Limit consuming food additives need to be considered when using it to be safe and not cause health problems. In addition, the majority of the food additive industry uses raw materials for food additives in the form of synthetic or artificial products so that if consumed in excess is harmful to health. One solution to reduce the consumption of synthetic food additives is to use natural food additives or natural food additives which when used are considered safe for consumption and certainly good for health
7
Jain, Arushi, and Pulkit Mathur. "Evaluating Hazards Posed by Additives in Food: A Review of Studies Adopting a Risk Assessment Approach." Current Research in Nutrition and Food Science Journal 3, no. 3 (2015): 243–55. http://dx.doi.org/10.12944/crnfsj.3.3.08.
Full textAbstract:
Processing and packaging has increased the use of food additives in the food industry. Some of these additives have associated health risks. This review looks at studies on risk assessment of food additives published between 2000-2015. These studies have majorly focused on synthetic food colors and preservatives like benzoate, sorbate, nitrite and nitrate. Most of the studies have shown that the intake was below the acceptable daily intake (ADI) for average consumers. For extreme consumers (95th percentile), intake was found to be above the ADI or approaching ADI for additives like sunset yellow FCF, erythrosine, tartrazine, sulphite, benzoate and nitrite. It is advisable to look at multiple scenarios of dietary exposure while evaluating risk. A surveillance system which documents adverse effects to food additives as well as monitors risk on a regular basis is important for every country to have. Such data would be beneficial to regulatory authorities as well as the industry in fixing usage levels of the additive in an effort to minimize health risk.
8
Wang, Jiyu. "The Problems of TiO2 Nanoparticle Additives in Food Additives." Highlights in Science, Engineering and Technology 40 (March 29, 2023): 161–66. http://dx.doi.org/10.54097/hset.v40i.6592.
Full textAbstract:
With the improvement of people's living standards and the development of the food industry, TiO2, as a food additive, has been increasingly applied in the food processing industry, such as a preservative, colorant, antioxidant, thickening agent, etc. It can play an antibacterial role in food processing, but can cause allergic reactions if used for a long time or in large quantities. For example, when TiO2 comes into contact with food, it will make the taste of some food deteriorate and even lead to severe food poisoning. In addition, if TiO2 cannot be completely decomposed during processing, some harmful substances will remain. Research shows that in most areas of our country there are some people with food allergies. It can be seen that TiO2, as a food additive, may have an impact on human body during food processing. Therefore, mixing with other substances should be avoided as far as possible. TiO2 nanoparticles have excellent nanoscale effect and dispersion, as well as high mechanical strength and chemical stability, so they have a broad application prospect in food additives. TiO2 nanoparticles can be used as food additives, mainly by the covalent bonding of iron and non-iron ions in polymer organic materials to form nano-scale TiO2 gel. The gel has a high specific surface area and porosity, and can be added to food as an anti-coagulant. Due to the size effect and dispersion of nanoparticles, nano-TiO2 gel has advantages such as better, faster synthesis speed and lower cost compared with traditional dispersants.
9
Dey, Sudatta, Asmita Samadder, and Sisir Nandi. "Exploring Current Role of Nanotechnology Used in Food Processing Industry to Control Food Additives and their Biochemical Mechanisms." Current Drug Targets 23, no. 5 (2022): 513–39. http://dx.doi.org/10.2174/1389450123666211216150355.
Full textAbstract:
Background: With the advent of food additives centuries ago, the human race has found ways to improve and maintain the safety of utility, augment the taste, color, texture, nutritional value, and appearance of the food. Since the 19th century, when the science behind food spoilage was discerned, food additives in food preservation have been increasing worldwide and at a fast pace to get along with modern lifestyles. Although food additives are thought to be used to benefit the food market, some of them are found to be associated with several health issues at an alarming rate. Studies are still going on regarding the mechanisms by which food additives affect public health. Therefore, an attempt has been made to find out the remedies by exploiting technologies that may convey new properties of food additives that can only enhance the quality of food without having any systemic side effects. Thus, this review focuses on the applications of nanotechnology in the production of nano-food additives and evaluates its success regarding reduction in the health-related hazards by collaterally maintaining the food nutrient value. Methodology: A thorough literature study was performed using scientific databases, like PubMed, Science Direct, Scopus, and Web of Science, for determining the design of the study, and each article was checked for citation and referred to formulate the present review article. Conclusion: Nanotechnology can be applied in the food processing industry to control the unregulated use of food additives and intervene in the biochemical mechanisms at a cellular and physiological level for ensuring the safety of food products. The prospective of nano-additive of chemical origin could be useful to reduce risks of hazards related to human health that are caused majorly due to the invasion of food contaminants (either intentional or non-intentional) into food, though this area still needs scientific validation. Therefore, this review provides comprehensive knowledge on different facets of food contaminants and also serves as a platform of ideas for encountering health risk problems about the design of improved versions of nano-additives.
10
Donets, I. M., H. A. Yeroshenko, A. S. Hryhorenko, K. V. Shevchenko та O. V. Kinash. "IMPACT OF SODIUM NITRITE AND PONСEAU 4R ON RESPIRATORY SYSTEM: THEORETICAL GROUNDING AND SIGNIFICANCE". Актуальні проблеми сучасної медицини: Вісник Української медичної стоматологічної академії 21, № 4 (2021): 173–77. http://dx.doi.org/10.31718/2077-1096.21.4.173.
Full textAbstract:
Nowadays, food industry is growing quite rapidly. Today food industry uses hundreds of food additives in order to obtain new products and achieve certain technological goals. In most European countries, food industry applies more than 540 known food additives; in the United States their number, including the corresponding mixtures, exceeds 1.500, in Russia – 450 positions, in Ukraine until 2019, 300 food additives were allowed to be applied. At present, a large number of complex food additives are getting more and more in use. They are the mixtures of additives for a single peculiar or different technological purpose. The main requirement for food additives is their safety, non-toxicity, non-carcinogenicity, non-mutagenicity, no teratogenic effects (on the foetus) and no allergic effects. The safety of a food supplement depends on its dose, i.e., the amount of food additive substance that enters the body per day. Dangerous dietary supplements that should be avoided include sodium nitrite, monosodium glutamate, and ponceau 4 R. These supplements are strictly prohibited in many countries because of their potential risks and fatal outcomes for the human health. In recent years, the consumption of food supplements has increased significantly, therefore the study of the effects of sodium nitrite and ponсeau 4R on the respiratory system is one of an urgent clinical and dietary problem. The aim of this study is to highlight the theoretical aspects of the effects of sodium nitrite and ponceau 4 R on the respiratory system, as well as to collect, analyse and synthesise literature data on the issue of food additives and their detrimental effect on human health. Numerous studies show that consumption of sodium nitrite and ponceau 4 R increases the potential risk of cancer, diabetes, lung disease, and Parkinson's and Alzheimer's disease. These supplements increase the hyperactivity of children; they can also provoke allergic reaction and cause anaphylactic shock, or trigger asthma attacks or breathing problems in people with aspirin intolerance, therefore, the study of the effects caused by food additives is appropriate, clinically and socially relevant.
11
Faustino, Margarida, Mariana Veiga, Pedro Sousa, Eduardo Costa, Sara Silva, and Manuela Pintado. "Agro-Food Byproducts as a New Source of Natural Food Additives." Molecules 24, no. 6 (2019): 1056. http://dx.doi.org/10.3390/molecules24061056.
Full textAbstract:
Nowadays, the agro-food industry generates high amounts of byproducts that may possess added value compounds with high functionality and/or bioactivity. Additionally, consumers’ demand for healthier foodstuffs has increased over the last years, and thus the food industry has strived to answer this challenge. Byproducts are generally secondary products derived from primary agro-food production processes and represent an interesting and cheaper source of potentially functional ingredients, such as peptides, carotenoids, and phenolic compounds, thus promoting a circular economy concept. The existing body of work has shown that byproducts and their extracts may be successfully incorporated into foodstuffs, for instance, phenolic compounds from eggplant can be potentially used as a mulfitunctional food additive with antimicrobial, antioxidant, and food colorant properties. As such, the aim of this review is to provide insights into byproducts and their potential as new sources of foodstuffs additives.
12
Leichtweis, Maria G., M. Beatriz P. P. Oliveira, Isabel C. F. R. Ferreira, Carla Pereira, and Lillian Barros. "Sustainable Recovery of Preservative and Bioactive Compounds from Food Industry Bioresidues." Antioxidants 10, no. 11 (2021): 1827. http://dx.doi.org/10.3390/antiox10111827.
Full textAbstract:
With the increasing demand for convenient and ready-to-eat foods, the use of antioxidants and preservative additives in foodstuff formulation is essential. In addition to their technological functions in food, bio-based additives confer beneficial properties for human health for having antioxidant capacity and acting as antimicrobial, antitumor, and anti-inflammatory agents, among others. The replacement of preservatives and other additives from synthetic origin, usually related to adverse effects on human health, faces some challenges such as availability and cost. An opportunity to obtain these compounds lies in the food industry itself, as a great variety of food waste has been identified as an excellent source of high value-added compounds. Large amounts of seeds, fibrous strands, peel, bagasse, among other parts of fruits and vegetables are lost or wasted during industrial processing, despite being rich sources of bioactive compounds. From a circular economy perspective, this work reviewed the main advances on the recovery of value-added compounds from food industry bioresidues for food application. Bioactive compounds, mainly phenolic compounds, have been largely obtained, mostly from seeds and peels, and have been successfully incorporated into foods. Additionally, alternative and eco-friendly extraction techniques, as ultrasound and microwave, have showed advantages in extracting antioxidant and preservatives compounds.
13
Untari, Untari, Reni Permata, and Evi Hudriyah Hukom. "Sosialisasi Pentingnya Mengetahui dan Identifikasi Bahan Tambah Pangan (Kimia) pada Makanan." Nuras : Jurnal Pengabdian Kepada Masyarakat 2, no. 1 (2022): 45–51. http://dx.doi.org/10.36312/njpm.v2i1.71.
Full textAbstract:
Food added ingredients are ingredients/mixtures which naturally are not part of food raw materials, but are added to food with the aim of influencing the nature or form of the food. Food-added ingredients are usually widely used by a food industry company as an ingredient that can produce a food structure that attracts the attention of consumers and gets a large profit value with the smallest capital. Lack of public knowledge about the dangers and how to identify food additives is one of the factors that many people still continue to consume without thinking about the impact that occurs. The long-term impact of consuming BTP is the emergence of various diseases such as cancer, tumors, kidneys, sore throat and others. This is especially true for elementary school children who are very fond of consuming sweet, colorful, tasteful and eye-catching foods that are sold freely around their school environment. The purpose of this community service is to become a means to share information on chemical food additives and how to detect simple food additives. From the socialization results, elementary school children are taught how to identify foods that contain borax in a very simple and very easy way to do so that it can be the first step to keep themselves from consuming foods that contain harmful food additives.
14
Palacios-Jordan, Héctor, Anna Jané-Brunet, Eduard Jané-Brunet, Francesc Puiggròs, Núria Canela, and Miguel A. Rodríguez. "Considerations on the Analysis of E-900 Food Additive: An NMR Perspective." Foods 11, no. 3 (2022): 297. http://dx.doi.org/10.3390/foods11030297.
Full textAbstract:
Food additives are in widespread use in the food industry to extend the shelf life of food, improve its organoleptic characteristics or facilitate industrial processing. Their use is not without controversy, which makes regulation and control crucial for food safety and public health. Among food additives, silicone-based antifoaming agents (polysiloxanes or E900) are difficult to analyze and quantify due to their polymeric nature. Currently, there is no official method of quantifying this additive in foods. In this context, nuclear magnetic resonance (NMR) is a quantitative method for speciation analysis of silicon compounds almost without known interferents. In this work, we describe the evolution of the regulation of the E900 additive, discuss different analytic methods quantifying polydimethylsiloxanes (PDMS), and propose a new method based on NMR suitable for analyzing the content of E900 in the form of PDMS in various types of food from dietary oils to marmalades and jellies, among others. The proposed method consists of a previous quantitative concentration of PDMS by liquid–liquid extraction and the monitoring of the quantification using a bis(trimethylsilyl)benzene (BTMSB) standard to control the variability, ranging within 2–7%, depending on the food. This simple, direct, and reproducible procedure for aqueous and lipidic foods may help to monitor and fill a gap in regulatory legislation regarding the E900 additive.
15
Lankanayaka, Ahinsa Anubhashani Kumari, Dulani Sewwandi Matharage, Chathuri Maheshika Senanayake, Kodikara Gedara Lasanthi Renuka Jayathunge, Pasan Chinthana Bandara, and Danushika Charyangi Manatunga. "Extraction of bioactive compounds from food waste and their potential applications in the food industry: a review." Brazilian Journal of Development 10, no. 4 (2024): e69187. http://dx.doi.org/10.34117/bjdv10n4-061.
Full textAbstract:
The disposal and management of waste have been a burning issue due to the continuous food waste generation in various industrial, agricultural, household, and other food sectors. Fruit and vegetable processing can produce food waste, which can be utilized as a low-cost source of bioactive substances. Natural food additives that extend the shelf life of food are currently of great interest due to the negative health effects associated with prolonged consumption of foods containing artificial food additives. This review describes the important properties of natural bioactive compounds extracted from various fruit and vegetable waste including; antioxidant activities and antimicrobial activities. The primary focus of the present review is to highlight the importance of natural bioactive compounds extracted from food waste as a promising alternative to synthetic additives to extend the shelf-life of food products. The solvent used in the extraction process has a great impact on the quantity and quality of the resulting extract of bioactive compounds. Therefore, even though the same plant material has been used, different solvent extracts lead to different antioxidant activities. The natural bioactive compounds extracted from food waste demonstrated antioxidant and antimicrobial activities that could be used to extend the shelf-life of food products. Increasing the storage stability of natural bioactive compounds is a challenging task that can be achieved via encapsulation. This review suggests that using natural bioactive compounds from leftover fruit and vegetable instead of artificial additives can help prolong the shelf life of food.
16
Boyko, Olexandra, and Viktor Brygadyrenko. "Nematicidal Activity of Organic Food Additives." Diversity 14, no. 8 (2022): 615. http://dx.doi.org/10.3390/d14080615.
Full textAbstract:
Organic food additives are popular in various spheres of human activity: the food industry, agriculture, veterinary and human medicine, the chemical industry, and other sectors. Due to the relatively short time of their breakdown in the environment, their non-toxicity to various organisms in certain concentrations, and their large annual amounts of production, application, and influx into the environment, it is an important task to study their influence on ecology. To help reduce toxic pressure on the environment, we studied the influence of 32 organic food additives on larvae of the nematodes Strongyloides papillosus, Haemonchus contortus, Muellerius capillaris, which are parasites of the digestive tracts of ruminants. This article presents the results of in vitro studies of organic food additives (acetic, propionic, lactic, sorbic, adipic, fumaric, malic, citric, ascorbic, and dehydroacetic acids, sodium formate, calcium formate, potassium acetate, calcium acetate, sodium diacetate, calcium propanoate, sodium lactate, potassium sorbate, sodium sorbate, calcium sorbate, trisodium citrate, monosodium glutamate, sodium dehydroacetate, sodium benzoate, potassium benzoate, calcium benzoate, biphenyl, dibutylhydroxytoluene, hexamethylenetetramine, 2-phenylphenol, natamycin, and nisin) on nematode larvae at various stages of their development. Propionic acid and 2-phenylphenol, used in the food industry, exerted notable nematicidal effects on larvae of S. papillosus, M. capillaris, and H. contortus: 1% concentrations of the substances killed 85% of these larvae, except H. contortus, which were tolerant to 2-phenylphenol in 52% of cases. Other tested food additives at 1% concentrations could not kill more than 70% of invasive nematode larvae in 24 h. The research determined various degrees of toxicity of the studied substances to invasive (third age) and non-invasive (first and second age) larvae, which are related to a decrease in the feeding intensity of parasitic nematodes on the stage of third age larvae. Thus, some organic food additives, introduced into the environment with food wastes, are able to affect the vitality of certain nematode species to a varying extent.
17
Mustafina, Н. M., I. I. Starchenko, V. М. Koka, Ye I. Lukachina, and V. V. Chernyak. "MODERN CONCEPTS ABOUT IMPACT OF DIFFERENT FOOD ADDITIVES ON THE HUMAN BODY." Актуальні проблеми сучасної медицини: Вісник Української медичної стоматологічної академії 21, no. 1 (2021): 194–98. http://dx.doi.org/10.31718/2077-1096.21.1.194.
Full textAbstract:
This article highlights the analysis of available data about the impact of food additives on a human body. We specified the meaning of the term "food additives", paid attention to the history of discovering and applying food additives, described the differences between natural and synthetic food additives. According to the literature, most food additives used in modern food industry can be considered quite safe. The safety of food additives is determined on the basis of extensive comparative studies, and the use of food additives is prohibited unless they have been tested and approved by the relevant authorities. But, with the development of analytical methods, the emergence of new experimental data, the question of the possible negative impacts of one or another additive on individual organs and systems of the human body can be reconsidered. In particular, certain food additives that were previously considered harmless, for example E 240, E 121, are now recognized as very dangerous and prohibited for use. It has been proven that food supplements that are harmless to one person can have a negative effect on another. Therefore, it is recommended to limit the use of food additives for children, the elderly and people prone to allergic reactions. The article describes in detail the results of experimental studies about the negative impact of specific additives, in particular ponceau 4R, sodium nitrite and monosodium glutamate on individual internal organs. Attention is focused on the group of food additives such as nitrogen compounds, which due to the biotransformation can result in the nitrite formation. An excess of the latter, in turn, according to some researchers, can provoke the development of malignant tumours in various organs, primarily in the terminal parts of the colon. Thus, the impact of various combinations of food additives on the morpho-functional state of the internal organs requires further detailed research.
18
Franco, Rafael, Gemma Navarro, and Eva Martínez-Pinilla. "Antioxidants versus Food Antioxidant Additives and Food Preservatives." Antioxidants 8, no. 11 (2019): 542. http://dx.doi.org/10.3390/antiox8110542.
Full textAbstract:
Natural and processed foods are fragile and can become unpalatable and/or rotten. The processed food industry uses preservatives to enable distribution, even to different continents, and to extend the useful life of their products. Preservatives impede oxidation, a mandatory step in rotting, either by aerobic or anaerobic mechanisms. From a functional point of view, these compounds are antioxidants, and, therefore, a kind of contradiction exists when a preservative is considered “bad” for human health while also thinking that antioxidants provide benefits. The basis of antioxidant action, the doses required for preservation, and the overall antioxidant action are revisited in this work. Finally, the bad and the good of food additives/preservatives are presented, taking into account the main mediator of antioxidant beneficial actions, namely the innate mechanisms of detoxification. Foods that strengthen such innate mechanisms are also presented.
19
Egorov, E. A., S. K. Kuizheva, E. V. Lisovaya, and E. P. Viktorova. "The current state and prospects for the development of food production and food additives in the Russian Federation." New Technologies 18, no. 2 (2022): 53–61. http://dx.doi.org/10.47370/2072-0920-2022-18-2-53-61.
Full textAbstract:
The level of food independence of the Russian Federation, achieved in 2021 has been assessed. It is noted that, despite positive trends, not all sectors of the food and processing industry show a stable growth in production. The main problems of most sectors of the food and processing industry, in addition to the need to modernize the technical base, include the lack of development of the raw material base, as well as the low level of the logistics system. In addition, all sectors of the food and processing industry are heavily dependent on imported food additives. It should be noted that the Russian Federation has a sufficient amount of raw materials for the production of more than 140 types of food additives, while the most promising are secondary resources resulting from the processing of agricultural raw materials. Deep processing of these resources with the production of food additives allows not only to solve environmental problems for their disposal, but also to reduce the cost of food additives. The most promising by-products and secondary resources formed during the processing of agricultural raw materials, which are valuable sources for obtaining food additives, are given. To reduce import dependence and ensure a high level of food security, it is of paramount importance to conduct fundamental and exploratory research in accordance with the priority areas of the Strategy for Scientific and Technological Development of the Russian Federation to develop innovative technologies for the deep processing of by-products and secondary resources resulting from the processing of agricultural raw materials, in order to obtain food additives.
20
Nadia Shaheen Koyratty, Bibi, Badroonesha Aumjaud, and Shalini Amnee Neeliah. "Food additive control: a survey among selected consumers and manufacturers." British Food Journal 116, no. 2 (2014): 353–72. http://dx.doi.org/10.1108/bfj-05-2012-0125.
Full textAbstract:
Purpose – The aim of this paper is to explore consumer knowledge, attitudes and practices relating to food additives and to investigate manufacturers' attitudes and practices pertaining to food additives and their control. Design/methodology/approach – Questionnaire administered face-to-face interviews were conducted with 180 consumers from the population working at the University of Mauritius while an interview guide was used for in-depth interviews with 12 manufacturers. Findings – The results showed that 65 per cent of all respondents never checked food labels for additives. Overall, the respondents had poor knowledge on food additives. A significant relationship was established between level of education and knowledge rating based on percentage correct answers to food additive questions (p<0.05). The mean percentage correct answers for consumers with different educational levels increased in the following order: primary education; secondary education; tertiary education (p<0.05). The responses relating to attitudinal statements reflected indecision and certain misconceptions. In-depth interviews with local food manufacturers revealed positive attitudes and practices towards food additives. Several problems relating to additive control were mentioned, such as outdated regulations and weak enforcement. Research limitations/implications – Given the sample sizes, the consumer research should not be extrapolated to the Mauritian population while the exploratory manufacturer study should not be generalised to the whole food industry. Originality/value – These findings provide a factual basis for further investigations, review of current food legislation and development of education strategies for consumers, all aiming towards enhancing the effectiveness of the national food control system in Mauritius.
21
Astanov, Salikh, Siddik Kakhkharov, Munira Akhrorova, Rustam Shamsiyev, and Bakhrom Shoyimardonov. "THE METHOD OF OBTAINING CAROTENOID-CONTAINING DYE AND FOOD ADDITIVES." Scientific Reports of Bukhara State University 5, no. 2 (2021): 16–29. http://dx.doi.org/10.52297/2181-1466/2021/5/2/2.
Full textAbstract:
Introduction. The developed technology for obtaining natural dye is based on the physical process of formation of phase separation observed in the juice space of some vegetables and melons. The technological mode is selected in such a way as to preserve the biological active substances available in the cheese as much as possible. The process of phase separation in the juice space is scientifically justified. It is shown that the resulting natural dye, carrot flour, and transparent juice are applicable in the food industry. In order to widely apply the developed dye production technology, the juice phase separator plant was created. Spectroscopic studies have established that the main coloring pigment of carrot dye is β-carotene.
22
Singh, Tarun Pal, Parminder Singh, and Pavan Kumar. "Drumstick (Moringa Oleifera) as a food additive in livestock products." Nutrition & Food Science 45, no. 3 (2015): 423–32. http://dx.doi.org/10.1108/nfs-02-2015-0018.
Full textAbstract:
Purpose – The purpose of this paper is to focus on natural food additives identified in the drumstick (Moringa Oleifera) and their probable application as novel ingredients in the development of functional food products. This plant additive has attracted interest as one of the prominent candidates for the purpose of improving processing, quality and the safety of various livestock foods such as meat, milk, fish and their products. The search of natural food additives for the processing and preservation of high-quality, ready-to-eat products has notably increased due to the adverse effects of chemical additives on human health. Design/methodology/approach – Traditionally, Moringa is a pan-tropical plant species, which is well-known for its nutritional and medicinal properties in human nutrition. Its leaves, seeds, flowers, pods (fruit), bark and roots are extremely valuable sources of nutrition for people of all ages. Moringa is nowadays also considered as an important source of nutraceuticals which may find wide application in the food industry. These nutraceuticals have a positive impact on the body’s function or condition by affecting the digestive, endocrine, cardiovascular, immune and nervous systems, and it may ultimately influence health. Findings – Several additives that are released in vitro or in vivo from various parts of Moringa have been attributed to different health effects, including antimicrobial properties, antioxidant activities, anti-tumour, anti-inflammatory, anti-ulcer, anti-atherosclerotic, anti-convulsant activities and there is enhancement of nutritional and organoleptic attributes of various livestock foods. Extensive research has been undertaken to identify and characterize these additives as a new source of biologically active ingredients for the development of functional foods with specific benefits for human health. Originality/value – This paper focuses on the properties, utilization and scope of Moringa Oleifera in livestock products, all of which indicate that its effective utilization is the need of the hour.
23
Grishkina, P. S., and V. G. Simonova. "OBTAINING FOOD ADDITIVES, EVALUATING THEIR EFFECTIVENESS FOR USE IN THE FOOD INDUSTRY." Международный студенческий научный вестник (International Student Scientific Herald), no. 3 2024 (2024): 2. http://dx.doi.org/10.17513/msnv.21554.
Full text
24
Luss, L. V., T. Yu Repina, L. V. Luss, and T. U. Repina. "Role of the food additives in the development of food allergy and pseudoallele reactions tofood (Part one)." Russian Journal of Allergy 6, no. 2 (2009): 28–39. http://dx.doi.org/10.36691/rja1032.
Full textAbstract:
Great variety of food additives is being currently used in food industry. However their role and place in the normal effects and pathologic influence on human have not been sufficiently studied. As a consequence the effect of food additives on men's health provokes disagreements, controversials, misunderstanding. The review under consideration offers data on the composition and description of the most commonly used food additives and their possible influence on the development of food allergy and pseudoallergy reactions to food.
25
Alekseeva, Y. A., T. A. Khoroshailo, K. N. Bachinina, and A. A. Martemyanova. "Development of sustainable systems of food production of chopped semi-finished products." IOP Conference Series: Earth and Environmental Science 981, no. 2 (2022): 022062. http://dx.doi.org/10.1088/1755-1315/981/2/022062.
Full textAbstract:
Abstract Currently, the food industry is carried out with the use of food additives. Many world scientists are working on the formation of new nutritional supplements or improving existing supplements. There are nearly two thousand nutritional supplements around the world, and of course, there is a need to improve them. In the meat industry, additives developed according to their own recipe are used in the manufacture of products. The use of such additives depends on the purpose of the manufacturer. Skeptics argue that nutritional supplements are only needed to increase sales. The topic of the introduction of food additives, namely with a high content of vitamins, is very relevant in our time. Today, there is practically no food left, wherever nutritional supplements are used.
26
Dzhangiryan, N. A., and V. I. Shipulin. "PROPERTIES OF MICELLAR CASEIN AND APPLICATION IN FOOD INDUSTRY." Sovremennaya nauka i innovatsii, no. 1 (41) (2023): 56–64. http://dx.doi.org/10.37493/2307-910x.2023.1.5.
Full textAbstract:
Milk casein has important properties that ensure the widespread use of this protein in industry and increased interest in its study by researchers. Studies of the structure of casein in its native state have revealed its micellar structure. The presence of large ions leads to an increase in the volume of micelles, while acidification results in a decrease. During storage, the ability of MCC to rehydrate and dissolve reduces, aggregation and degradation of the structure are observed, with an increase in storage temperature, these indicators noticeably decrease. Thermal stability is greatest near neutral pH. MCC has gel and foaming properties. In the presence of transglutaminase, the stability of micelles rises. In the same way, under the increased pressure – the coagulation time of micelles increases. The surface activity and hydrophilicity of micellar casein directly depend on the degree of aggregation of micelles, the lower it is, the higher the values of these indicators. The organoleptic characteristics of this additive are favorable. Due to the high content of protein and the peculiarities of its digestibility, MCC is actively used in the production of specialized nutrition, for example, dietary, sports, children's, etc. The process of producing yogurt, desserts, cheeses (processed and hard) is an aggregation of milk casein to varying degrees, the use of commercially available micellar casein makes it possible to make the production process more controlled and improves the quality of final products. In the meat processing industry, functional additives containing milk proteins and casein are actively used, however, there are no data on the introduction of micellar casein into functional mixtures as an individual component. A detailed analysis of the data regarding the physicochemical and technological properties of micellar casein concentrate, such as thermal stability, solubility, waterretaining and gelling abilities, surface-active properties, foaming and influence on the organoleptic properties of products, is given. The existing examples of its application in various fields of the food industry are considered: in the production of high-protein and lowcarbohydrate drinks, sports nutrition, yoghurts and desserts, hard and processed cheeses, as well as in meat processing.
27
Cerit, İnci, Aslı Demirer, Eda Bülbül, Merve Yaman, Şeyma Nur Güngör, and Omca Demirkol. "Tiyoller ve Gıda Sektöründe Kullanımları." Turkish Journal of Agriculture - Food Science and Technology 8, no. 5 (2020): 1027–38. http://dx.doi.org/10.24925/turjaf.v8i5.1027-1038.2993.
Full textAbstract:
Studies have shown that many of the synthetic additives which are added to food for different purposes have negative impacts on human health. For this reason, researchers have focused on natural additives that can replace with synthetic ones and positively affect health through their various functions. Biothiols have effects on color, taste and aroma in foods. In addition, they possess various functions in the prevention of cancer, Alzheimer's, Parkinson's, lung and heart diseases by decreasing oxidative damage with their antioxidant and protective effects. In this review, the studies about thiol contents of food, their functions and the possibilities of using thiols in the food industry instead of synthetic additives have been brought together.
28
Xiao, Zuo Bing, Wei Li, Guang Yong Zhu, Ru Jun Zhou, and Yun Wei Niu. "The Nanocapsulation Research Progress in Food Industry." Applied Mechanics and Materials 395-396 (September 2013): 144–48. http://dx.doi.org/10.4028/www.scientific.net/amm.395-396.144.
Full textAbstract:
The application of nanocapsules in pharmaceutical, cosmetic and food industries has attracted great attention from scientific research. In the food field, nanocapsules of aroma, bioactive components have been gradually widely used in food additives, beverage and nutrition and nutraceuticals, owing to their excellent sustained-release, stability and resistance to oxidation. This concise review focus on several kinds of nanocapsulation techniques, such as emulsion technique, emulsification-solvent evaporation technique, complex coacervation, inclusion complexation, supercritical fluid technique, solvent diaplacement for food ingredients, and then forwards the further development of the nanocapsulation techniques in the food industry.
29
Osma, Johann F., José L. Toca-Herrera, and Susana Rodríguez-Couto. "Uses of Laccases in the Food Industry." Enzyme Research 2010 (September 30, 2010): 1–8. http://dx.doi.org/10.4061/2010/918761.
Full textAbstract:
Laccases are an interesting group of multi copper enzymes, which have received much attention of researchers in the last decades due to their ability to oxidise both phenolic and nonphenolic lignin-related compounds as well as highly recalcitrant environmental pollutants. This makes these biocatalysts very useful for their application in several biotechnological processes, including the food industry. Thus, laccases hold great potential as food additives in food and beverage processing. Being energy-saving and biodegradable, laccase-based biocatalysts fit well with the development of highly efficient, sustainable, and eco-friendly industries.
30
Delgado-Pando, Gonzalo, Sotirios I. Ekonomou, Alexandros C. Stratakos, and Tatiana Pintado. "Clean Label Alternatives in Meat Products." Foods 10, no. 7 (2021): 1615. http://dx.doi.org/10.3390/foods10071615.
Full textAbstract:
Food authorities have not yet provided a definition for the term “clean label”. However, food producers and consumers frequently use this terminology for food products with few and recognisable ingredients. The meat industry faces important challenges in the development of clean-label meat products, as these contain an important number of functional additives. Nitrites are an essential additive that acts as an antimicrobial and antioxidant in several meat products, making it difficult to find a clean-label alternative with all functionalities. Another important additive not complying with the clean-label requirements are phosphates. Phosphates are essential for the correct development of texture and sensory properties in several meat products. In this review, we address the potential clean-label alternatives to the most common additives in meat products, including antimicrobials, antioxidants, texturisers and colours. Some novel technologies applied for the development of clean label meat products are also covered.
31
Nieto, Gema. "A Review on Applications and Uses of Thymus in the Food Industry." Plants 9, no. 8 (2020): 961. http://dx.doi.org/10.3390/plants9080961.
Full textAbstract:
Thyme is one of the most important medicinal plants because of its ethnopharmacological relevance and high content of bioactive compounds. This review focuses particularly on thyme as an alternative natural antioxidant and antimicrobial with potential use in the food industry. This is in line with the preferences of the current consumer, who demands healthier and more natural products. Different studies have concluded that the use of thyme increases stability and reduces lipid oxidation during the shelf-life period of foods (meat, meat products, milk, fish or fish products), which makes thyme a promising source of natural additives. Despite these findings, the use of Thymus extracts or essential oils as natural additives in foods is reduced in comparison with other natural preservative extracts. This review provides an overview of the most important information on the positive effect of the bioactive compounds of thyme and its uses as a preservative in foods, taking into account its origin (from plants, plant extracts or essential oils).
32
Taouzinet, Lamia, Ouarda Djaoudene, Sofiane Fatmi, et al. "Trends of Nanoencapsulation Strategy for Natural Compounds in the Food Industry." Processes 11, no. 5 (2023): 1459. http://dx.doi.org/10.3390/pr11051459.
Full textAbstract:
Nanotechnology is an emerging field in the food industry that will be important for future industrial production to address rising customer concerns and expectations for natural, nutritious, and healthful food items. People are increasingly motivated to purchase unprocessed food or even high-quality processed foods with minimum chemical additives, highlighting the need to investigate natural alternatives for commercial purposes. Natural compounds are becoming more popular among consumers since they are safer than synthetic chemical additions; however, their most functional compounds are sensitive to the adverse conditions of processing and the digestive tract, impairing their use in food matrices, and industrial-scale applications. Nowadays, nanoencapsulation of natural products can be the most suitable nanotechnology to improve stability, solubility, and bioavailability. The nanostructure can be incorporated into food during production, processing, packaging, and security. Despite the many studies on nanoencapsulation, there is still some misunderstanding about nanoencapsulation systems and preparation techniques. This review aims to categorize different nanoencapsulation techniques (chemical, physicochemical, and physicomechanical), highlight eco-friendly methods, and classify the nanoencapsulation systems as groups (polymer, lipidic and metallic). The current review summarizes recent data on the nanoencapsulation of natural compounds in the food industry that has been published since 2015 until now. Finally, this review presents the challenges and future perspectives on the nanoencapsulation of bioactive compounds in food science.
33
Grosová, Z., M. Rosenberg, and M. Rebroš. "Perspectives and applications of immobilised β-galactosidase in food industry – a review." Czech Journal of Food Sciences 26, No. 1 (2008): 1–14. http://dx.doi.org/10.17221/1134-cjfs.
Full textAbstract:
&beta;-Galactosidase is an important industrial enzyme in the hydrolysis of milk and whey lactose. The enzymatic hydrolysis of lactose allows to avoid health and environmental problems posed by this disaccharide. In addition, this enzyme catalyses the formation of galacto-oligosaccharides, which are prebiotic additives for the so-called “healthy foods”. &beta;-Galactosidase is one of the relatively few enzymes that have been used in large-scale processes in both free and immobilised forms. This article presents a review of recent trends in immobilisation of &beta;-galactosidase and their application in food industry.
34
Lyabin, Mikhail, Margarita Postnova, and Alexey Bolkunov. "Comparative Analysis of the Market of Food Supplements in Russia, USA and China." Natural Systems and Resources, no. 1 (October 2019): 11–20. http://dx.doi.org/10.15688/nsr.jvolsu.2019.1.2.
Full textAbstract:
This article is devoted to theoretical research of the market of food additives in Russia, the USA and China. The concept of food additives, their features, as well as aspects of the development and market conditions of food additives, such countries as Russia, China and the United States. The concepts of food ingredients and food stabilizers are specified. The use of micro-credits for the production of the main groups of food products is revealed. It shows the location of the largest markets for food additives in the countries studied, and describes in detail the benefits of importing food additives. Answers are found to the questions why domestic producers of food ingredients, in many cases, can not compete with foreign firms either in the nomenclature or in terms of production of a larger number of classes of food additives; and how the raw material category contributes to the optimization of production technology. The reasons complicating this competition are specified. The event, which became a “marker” for the food additives industry in 2014, is mentioned. Official definitions of food additives are disclosed, according to DSHEA (Law on health and education of food additives). The clarification is given due to what is carried out to ensure the growth of the market, and in what directions will develop Russian production in the near future.
35
Broadhead, Caren L., and Robert D. Combes. "FRAME Recommendations for the Application of the Three Rs to the Regulatory Toxicity Testing of Food Additives." Alternatives to Laboratory Animals 24, no. 4 (1996): 467–72. http://dx.doi.org/10.1177/026119299602400407.
Full textAbstract:
Direct food additives are tested for genotoxicity, acute and subchronic toxicity, carcinogenicity and teratogenicity. International guidelines differ in the types of tests required, the duration of the tests, the species of animals to be used, the number of animals recommended and the method of housing experimental animals. This lack of harmonisation is wasteful in terms of animal use and creates additional and, perhaps, unnecessary work for the food industry. In addition, unlike other chemicals, food additives pose a special problem for toxicity testing due to repeated low-dose, life-time human exposure, which is difficult to model in animal studies. In an assessment of the extent to which the Three Rs (reduction, refinement and replacement) can be applied to food additive toxicity testing, it was concluded that differences in regulatory requirements and testing protocols can be improved in both the short term and longer term. Suggestions for improvements to existing alternative approaches for food toxicity testing are made.
36
Evdokimova, Oxana, Nikita Evdokimov, Irina Goncharova, Inna Butenko, Elvira Pyanikova, and Anna Kovaleva. "Actual problems of production of functional and specialized food products in the food industry." E3S Web of Conferences 486 (2024): 02005. http://dx.doi.org/10.1051/e3sconf/202448602005.
Full textAbstract:
The Russian Federation includes 89 regions in which, in accordance with climate and environmental factors, the predisposition of the population to various types of diseases is revealed. A measure to prevent these diseases is the development of biologically active additives, functional and specialized food products. The problem of morbidity of one of the regions of the Russian Federation was studied. This was based on the example of the population of the Orel region where the greatest increase in diseases of the digestive system was detected. The legislative framework of the Russian Federation allows for the production of functional products, but the lack of economic incentives for food industry enterprises and trade organizations does not contribute to the promotion of existing developments and formulations of such products in the consumer market. It is proposed at regional level to reduce the tax rate on functional food products and reduce selling prices. It is recommended to the enterprises of the food and processing industry to enrich food products with biologically active additives. To create scientific and technological centers with the involvement of health authorities, food and processing industry and trade enterprises to develop functional and specialized food products and bring them to consumers.
37
Graham, H. "Feed additives – over-regulation or measured response?" Proceedings of the British Society of Animal Science 2009 (April 2009): 245. http://dx.doi.org/10.1017/s1752756200030842.
Full textAbstract:
A number of major food safety incidents in the 1990’s led to a crisis of confidence in EU consumers. These included the Mad Cow Disease outbreak, starting in the UK in the 1980’s, and the scandals across Europe involving the feeding of dioxins, sludge and pharmaceutical waste to food-producing animals. These incidents had one thing in common – all were connect with animal feed, suggesting this was the weak link in the food chain. In addition, the food industry continued to struggle with the negative publicity of salmonella, E. coli and campylobacter incidents.
38
Januś, Ewa, Piotr Sablik, and Martyna Grzechnik. "Consumer awareness of additives used on the food market." Acta Scientiarum Polonorum Zootechnica 22, no. 1 (2023): 41–52. http://dx.doi.org/10.21005/asp.2023.22.1.05.
Full textAbstract:
The aim of the study was to assess the knowledge of additives used in food in a random group of Polish consumers. It was based on the results of a consumer survey addressed to the inhabitants of Poland via the Internet. The questions in the survey concerned the knowledge and behaviour of respondents regarding food additives. The analysis showed that the respondents pay attention to additives used in food to a large extent, but their general knowledge on this subject is at an average level. Pro-health attitudes regarding the purchase of food without additives were most often shown by females and younger people and those with higher education and living in urban agglomerations. Since the survey did not confirm the respondents’ opinion about their extensive knowledge of additives used in food production, it should be assumed that this largely reflects the state of awareness in this area in a large part of society. Actions should be taken to educate the public about the use of additives in the food industry to raise awareness about the safety and scale of consumption of food additives.
39
Boyko, Olexandra, and Viktor Brygadyrenko. "Nematicidal Activity of Inorganic Food Additives." Diversity 14, no. 8 (2022): 663. http://dx.doi.org/10.3390/d14080663.
Full textAbstract:
The food industry is not the only sphere of human activity where inorganic food additives are globally used. In certain concentrations, they are safe for people and agricultural animals. Nonetheless, they impose a negative impact on other classes of living organisms. Therefore, our objective was to determinine the influence of some inorganic food additives (alkalis, acids, salts) on the vitality of nematode larvae that parasitize agricultural animals: Strongyloides papillosus, Haemonchus contortus and Muellerius capillaris. We studied the effects of sodium hydroxide, potassium hydroxide, boric acid, phosphoric acid, potassium chloride, calcium chloride, sodium nitrite, potassium nitrite, sodium nitrate, potassium nitrate, ammonium bicarbonate, sodium bisulfite, sodium bisulfate, sodium sulfate, potassium sulfate, calcium sulfate, sodium thiosulfate, sodium metabisulfite, potassium metabisulfite, copper sulfate pentahydrate, tetrasodium pyrophosphate, sodium triphosphate, sodium borate decahydrate and talc. In in vitro experiments, the strongest effects were produced by alkalis sodium hydroxide and potassium hydroxide. In 24 h, 1% solutions of those substances killed 69% of larvae of S. papillosus, H. contortus and M. capillaris of various development stages. Sodium sulfate was effective against all stages of larvae of S. papillosus, and also against first-age M. capillaris. Nematocidal properties only against all stages of S. papillosus were exerted by copper sulfate pentahydrate. Non-invasive stages of S. papillosus nematodes were affected only by phosphoric acid, ammonium bicarbonate, calcium chloride, sodium nitrite, calcium sulfate, potassium metabisulfite, tetrasodium pyrophosphate, sodium triphosphate and the same stages of M. capillaris—by phosphoric acid, sodium bisulfite and potassium nitrite.
40
Horton, J. "Progress with Community Additive Controls." British Food Journal 93, no. 2 (1991): 13–17. http://dx.doi.org/10.1108/eum0000000002334.
Full textAbstract:
The Head of the Food Additives Policy Branch of the Ministry of Agriculture, Fisheries and Food reports progress towards completion of a positive list and conditions of use for EC‐approved additives: Part I, Sweeteners; Part II, Preservatives, Antioxidants and Other Additives; Part III, Colours. The Part I Sweeteners proposal is already in Council; the Part II proposal can be expected by the end of the year; Part III will follow quickly. The application of these proposed regulations in the particular conditions of the UK food industry is discussed.
41
Jacinto-Valderrama, Rickyn A., Cristina T. Andrade, Mirian Pateiro, José M. Lorenzo, and Carlos Adam Conte-Junior. "Recent Trends in Active Packaging Using Nanotechnology to Inhibit Oxidation and Microbiological Growth in Muscle Foods." Foods 12, no. 19 (2023): 3662. http://dx.doi.org/10.3390/foods12193662.
Full textAbstract:
Muscle foods are highly perishable products that require the use of additives to inhibit lipid and protein oxidation and/or the growth of spoilage and pathogenic microorganisms. The reduction or replacement of additives used in the food industry is a current trend that requires the support of active-packaging technology to overcome novel challenges in muscle-food preservation. Several nano-sized active substances incorporated in the polymeric matrix of muscle-food packaging were discussed (nanocarriers and nanoparticles of essential oils, metal oxide, extracts, enzymes, bioactive peptides, surfactants, and bacteriophages). In addition, the extension of the shelf life and the inhibitory effects of oxidation and microbial growth obtained during storage were also extensively revised. The use of active packaging in muscle foods to inhibit oxidation and microbial growth is an alternative in the development of clean-label meat and meat products. Although the studies presented serve as a basis for future research, it is important to emphasize the importance of carrying out detailed studies of the possible migration of potentially toxic additives, incorporated in active packaging developed for muscle foods under different storage conditions.
42
Gałkowska, Dorota, Kamila Kapuśniak, and Lesław Juszczak. "Chemically Modified Starches as Food Additives." Molecules 28, no. 22 (2023): 7543. http://dx.doi.org/10.3390/molecules28227543.
Full textAbstract:
Starch is a renewable and multifunctional polysaccharide biopolymer that is widely used both in the food industry and other areas of the economy. However, due to a number of undesirable properties in technological processes, it is subjected to various modifications. They improve its functional properties and enable the starch to be widely used in various industries. A modified starch is a natural starch that has been treated in a way that changes one or more of its initial physical and/or chemical properties. Chemical modification consists of the introduction of functional groups into starch molecules, which result in specific changes in the physicochemical and functional properties of starch preparations. The bases of chemical modifications of starch are oxidation, esterification or etherification reactions. In terms of functionality, modified preparations include cross-linked and stabilized starches. These starches have the status of allowed food additives, and their use is strictly regulated by relevant laws. Large-scale scientific research is aimed at developing new methods of starch modification, and the use of innovative technological solutions allows for an increasingly wider use of such preparations. This paper characterizes chemically modified starches used as food additives, including the requirements for such preparations and the directions of their practical application. Health-promoting aspects of the use of chemically modified starches concerning resistant starch type RS4, encapsulation of bioactive ingredients, starch fat substitutes, and carriers of microelements are also described. The topic of new trends in the use of chemically modified starches, including the production of biodegradable films, edible coatings, and nanomaterials, is also addressed.
43
Valdés, A., A. C. Mellinas, M. Ramos, N. Burgos, A. Jiménez, and M. C. Garrigós. "Use of herbs, spices and their bioactive compounds in active food packaging." RSC Advances 5, no. 50 (2015): 40324–35. http://dx.doi.org/10.1039/c4ra17286h.
Full text
44
Anggraeni, Intan Alfionita, and Anita Dewi Moelyaningrum. "HIGIENE SANITASI DAN KANDUNGAN BORAKS PADA PUDAK (Studi di Industri X Kecamatan Gresik Kabupaten Gresik)." Buletin Keslingmas 41, no. 1 (2022): 11–22. http://dx.doi.org/10.31983/keslingmas.v41i1.7443.
Full textAbstract:
Pudak adalah satu jenis makanan khas tradisional dari kabupaten Gresik. Makanan tradisional sering kali perlu peningkatan dalam hal higiene sanitasi makanan. Penelitian ini bertujuan menggambaran higiene sanitasi dan kandungan boraks pada pudak. Penelitian ini merupakan penelitian deskriptif dengan pendekatan kuantitatif. Penelitian ini dilakukan di industri X Kecamatan Gresik Kabupaten Gresik, Indonesia. Dilakukan wawancara kepada pemilik industri terkait pengetahuan terhadap bahan makanan tambahan, serta 15 orang karyawan terkait pelaksanaan higiene. Dilakukan pengambilan 6 sampel pudak setiap rasa. Hasil penelitian menunjukkan bahwa pengetahuan pemilik terkait bahan tambahan makanan masih kurang, Pelaksanaan higiene penjamah makanan masih kurang yaitu pada penggunaan baju khusus, sarung tangan, sepatu. Lokasi, bangunan, peralatan dan pengolahan masuk katergori baik. Dari ke enam sampel pudak menunjukkan hasil tidak ditemukan kandungan berbahaya seperti boraks, sehingga pudak aman dikonsumsi. Perlu peningkatan pengetahuan terkait bahan tambahan makanan dan perilaku higiene penjamah oleh pemerintah terkait. Pudak is a type of traditional food from Gresik district. Traditional food often needs improvement in terms of food hygiene and sanitation. This study aims to describe sanitation hygiene and borax content in Pudak. This research is a descriptive research with a quantitative approach. This research was conducted in Industry X, Gresik District, Gresik Regency. Interviews were conducted with industry owners regarding knowledge of food additives, as well as 15 employees related to the implementation of hygiene. There were six samples of each taste were taken. The results showed that the owner's knowledge regarding food additives was still lacking, the implementation of food handler hygiene was still lacking, namely the use of special clothes, gloves, shoes. Location, building, equipment and processing are in good category. From the six samples of Pudak, no harmful ingredients such as borax werent found, so that Pudak is safe for consumption. It is necessary to increase knowledge related to food additives and hygienic behavior of handlers by the relevant government
45
Syamdidi, Mr. "THE USE OF CHEMICAL ADDITIVES FOR FISHERIES PRODUCT PRESERVATION." Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology 7, no. 2 (2013): 79. http://dx.doi.org/10.15578/squalen.v7i2.18.
Full textAbstract:
Preservation is a common practice in processed food products including fisheries product.The purpose of preservation in food is not only maintain the quality of food but also to prolong theshelf life of food itself. Preservatives can be divided into two groups i.e. natural and chemicalpreservatives. The chemical preservatives potentially used in fishery industry are nitrite, sulfurdioxide, benzoic acid and, sorbic acid. These preservatives have their own characteristics oninhibition of microorganisms. Food characteristic such as pH, and aw are the key factors on theactivity of antimicrobial agent.
46
Hwang, Ji-Soo, Jin Yu, Hyoung-Mi Kim, Jae-Min Oh, and Soo-Jin Choi. "Food Additive Titanium Dioxide and Its Fate in Commercial Foods." Nanomaterials 9, no. 8 (2019): 1175. http://dx.doi.org/10.3390/nano9081175.
Full textAbstract:
Titanium dioxide (TiO2) is one of the most extensively utilized food additives (E171) in the food industry. Along with nanotechnology development, the concern about the presence of nanostructured particles in E171 TiO2 and commercial food products is growing. In the present study, the physicochemical properties of commercially available E171 TiO2 particles, including particle size distribution, were investigated, followed by their cytotoxicity and intestinal transport evaluation. The fate determination and quantification of E171 TiO2 in commercial foods were carried out based on the analytical procedure developed using simulated foods. The results demonstrated that TiO2 is a material mainly composed of particles larger than 100 nm, but present as an agglomerated or aggregated particle in commercial foods with amounts of less than 1% (wt/wt). Titanium dioxide particles generated reactive oxygen species and inhibited long-term colony formation, but the cytotoxicity was not related to particle size distribution or particle type (food- or general-grade). All TiO2 particles were mainly transported by microfold (M) cells, but also by intestinal tight junction. These findings will be useful for TiO2 application in the food industry and predicting its potential toxicity.
47
Domínguez, Rubén, Mirian Pateiro, Paulo E. S. Munekata, et al. "Potential Use of Elderberry (Sambucus nigra L.) as Natural Colorant and Antioxidant in the Food Industry. A Review." Foods 10, no. 11 (2021): 2713. http://dx.doi.org/10.3390/foods10112713.
Full textAbstract:
The food industry, in response to current consumer demand for natural and functional foods, is constantly evolving and reformulating traditional products formulations. Thus, during the last decades, multiple natural sources have been investigated to replace the need to add synthetic additives. In addition, the use of natural sources can also increase the nutritional quality of the food. With this in mind, elderberry is used in the food industry for certain purposes. However, its potential is much higher than the number of applications it currently has. Its high content of anthocyanins, as well as other polyphenols and vitamins, means that it can be used by the food industry both as a colorant and as an antioxidant. In addition, the incorporation of these bioactive compounds results in functional foods, with a high antioxidant capacity. Moreover, the inclusion of elderberry products in foods formulation increases their shelf-life, but the correct amount and strategy for adding elderberry to food should be studied to ensure a positive effect on nutritional and technological properties without affecting (or improving) the sensory quality of foods. Therefore, this manuscript aims to review the main bioactive compounds present in elderberries, as well as their potential uses in the food industry.
48
Ali Hikmet Akhmadov, Ali Hikmet Akhmadov, and Teymur Aghazadeh Teymur Aghazadeh. "POLYMER ADDITIVES IN THE COOLANT OF WATER-RING VACUUM PUMPS." ETM - Equipment, Technologies, Materials 11, no. 03 (2022): 39–44. http://dx.doi.org/10.36962/etm11032022-39.
Full textAbstract:
Practice shows that vacuum water ring pumps are widely used in industry. Such pumps are used in almost all areas of the oil industry, metallurgy, chemical industry, mechanical engineering, food industry, agriculture, pulp and paper industry, gas and many other areas. Taking into account all the above-mentioned areas of application, the question arises about increasing the service life and reliability of LCVs (liquid water ring pumps). This article provides a fundamental study of the theory of operation and performance of a liquid ring pump. Keywords: vacuum pump, theoretical model, coolant, foaming, cavitation, actual performance.
49
Nikonovich, S. N., N. A. Tarasenko, and S. I. Kucherova. "Processing of natural plant raw materials and their use as additives in the food industry." IOP Conference Series: Earth and Environmental Science 845, no. 1 (2021): 012121. http://dx.doi.org/10.1088/1755-1315/845/1/012121.
Full textAbstract:
Abstract The article deals with the issues of deep processing of non-traditional plant raw materials – amaranth. The authors found that amaranth seeds of various types are a source of starch and protein, balanced in amino acid composition. A comparative assessment of the main nutrients and mineral composition of amaranth seeds with traditional crops showed that amaranth seeds are unique as raw materials for the production of biologically active additives. It is proved that a fine powder of whole-ground flour is possible to obtain by double mechanical processing of amaranth seeds with mandatory heat treatment before introduction into the recipe. It was experimentally revealed that the developed biologically active additive has a high nutritional value and functional properties, which are formed due to squalene content, essential amino acids and plant phospholipids.
50
Domínguez, Rubén, Paulo E. S. Munekata, Mirian Pateiro, Aristide Maggiolino, Benjamin Bohrer, and José M. Lorenzo. "Red Beetroot. A Potential Source of Natural Additives for the Meat Industry." Applied Sciences 10, no. 23 (2020): 8340. http://dx.doi.org/10.3390/app10238340.
Full textAbstract:
Currently, the food industry is looking for alternatives to synthetic additives in processed food products, so research investigating new sources of compounds with high biological activity is worthwhile and becoming more common. There are many different types of vegetables that contain bioactive compounds, and additional features of some vegetables include uses as natural colorants and antioxidants. In this sense, and due to the special composition of beetroot, the use of this vegetable allows for the extraction of a large number of compounds with special interest to the meat industry. This includes colorants (betalains), antioxidants (betalains and phenolic compounds), and preservatives (nitrates), which can be applied for the reformulation of meat products, thus limiting the number and quantity of synthetic additives added to these foods and, at the same time, increase their shelf-life. Despite all these benefits, the application of beetroot or its products (extracts, juice, powder, etc.) in the meat industry is very limited, and the body of available research on beetroot as an ingredient is scarce. Therefore, in this review, the main biologically active compounds present in beetroot, the implications and benefits that their consumption has for human health, as well as studies investigating the use beetroot in the reformulation of meat and meat products are presented in a comprehensible manner.